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INGREDIENTS:

4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon sugar
1 8-oz tub whipped topping, thawed and divided
1 graham cracker crust
1 cup milk
15-ounce can of pumpkin
2 small (4-serving) size boxes vanilla instant pudding/pie filling
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves



INSTRUCTIONS:

1. Mix cream cheese, 1 tbsp. Milk and sugar in a large bowl until well blended.  Gently stir in half of the whipped topping.  Spread onto bottom of graham cracker crust.

2. Pour 1 cup milk into large bowl.  Add the pumpkin, pudding mixes and spices.  Beat with mixer or wire whisk until well blended (mixture will be thick).  Spread over cream cheese layer.

3. Refrigerate at least 4 hours, overnight is best.  Top each piece with a dollop of the left-over whipped topping just before serving.
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